Posts by John85

Yeh i can see that working, i guess its all about really trying to engage the young ones in the process - maybe if they helped craft a plate of food themselves and really saw it pieced together they may get excited about...

i know this guy is probably thinking he can use brands and it does look fairly tacky etc but i just though it was an idea that could be refined to at least make certain foods more attractive and inviting to eat. i take the point though...

hello all! i've come across this post on a catering forum in the UK in relation to kids meals which i thought was interesting. Basically some guy called Mark is designing funky looking lunches for his children and then showing his...

I've had the (medium sized eggs) osetra caviar before, has nutty flavours coming through and is very nice

monsterguide.net tells you how best to prepare it: ''There are a few ways to get your dragon fruit ready to eat. We will use a method that utilizes a tablespoon to separate the skin from the flesh. You can run the spoon around the...

'yeah, its still bad for you - but see how good it can look' hah love it!

I really like Gino D'Acambo from Napoli who works in the UK at the moment. He's a TV chef on cookery style shows but i really like the passion and flair he adds to his work - makes him stand out against the rest of them!

I'm an amateur chef but so far i guess my advice would be warm up the plates before you serve hot food onto them. I host parties myself and that tip, i learned early on, has ensure the best dishes stay hot for the longest!

my old favourite tonight: chopped up chorizo - pan fried with a little garlic and some cherry tomatos. then run through some strips of pasta. i usually serve it on a bed of spinach leaves and finish with some chopped fresh...